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4/22/14

Chicken with Satay Peanut Sauce

This spicy Thai sauce is delicious with Chicken cutlets or shrimp. Even better, marinated with shrimp or chicken and grilled on skewers. YUM!

Satay Peanut Sauce

One can of unsweetened coconut milk (13 1/2oz)

¼ cup of Thai red curry paste

¾ cup natural creamy peanut butter (I used Smuckers)

½ tablespoon salt

¾ cup sugar

2 tablespoons of apple cider vinegar

1 tsp soy sauce

few sprinkles of parsley

½ cup water (or more if needed)

In a bowl whisk together all ingredients, pour into a med skillet. Stir on low simmer until desired thickness. You may need to add tablespoons of cold water to thin it out. Add in desired main ingredient and serve. Can also serve on the side as a dipping sauce.